Before we get to this fava bean puree, I have to tell you that I found a quart of strawberries at Whole Foods Market on Friday.
Now I’m broke, but at least I have a delicious puree to show for it.
The strawberries were sitting so pretty in my fridge, I just couldn’t resist.
A bit pricey in the off-season. Yes.
But worth it. Definitely.
I leave you with my latest.
And perhaps a new favorite.
Ever thought of a fava bean n’ strawberry combo?
I didn’t think so.
I sure did.
Spread atop Gluten-Free crackers and toasted bagels. Yum.
Enough said. You get the picture.
Now, get to work n’ start pureein’ this tasty recipe tnite.
- 1/2 cup extra-virgin olive oil
- 1 clove garlic, minced
- 3 lbs. fava beans, shelled and peeled
- 1 cup brewed green tea
- 10 large fresh strawberries, hulled and sliced (see note below)
- 1/4 cup curly parsley, chopped
- 2 Tbsp. lime juice
- 1 tsp. balsamic vinegar
- 1/3 tsp. freshly ground white pepper
- 1/4 tsp. sea salt
In a large skillet over medium-heat, add oil and garlic; sizzle for 1 minute. Add fava beans and brewed green tea. Bring to a boil, reduce heat to low heat until beans are tender, approximately 15 minutes. Remove from heat.
Transfer mixture to a food processor; add remaining ingredients. Pulse until smooth.
Transfer to serving dishes. Serve at room temperature or chilled with crudites, gluten-free crackers and as a spread on sandwiches. Enjoy!
I’m excited to announce that I have been named the Recipe Editor for Love With Food, an amazing website that I truly love and enjoy. I hope you enjoy my recipes and healthy tips at Love With Food.
And for all of my fellow New Yorkers (Manhattanites) out there, or for those of you visiting NYC, here are a few special Vegan Cooking Classes that I’ve come across here in the city that I thought you’d enjoy.
Whether you’re looking for a night together with your girlfriends and some cookin’ techniques, a hot date idea or looking to plan your future career, these fun cooking classes over a vast array of options.